Name: Malai Chicken Tikka Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1.5 lbs chicken breast or thigh, small cubed; 1/4 cup heavy cream; 1 serrano pepper, or 2 small green chili peppers; 4 garlic cloves; 1 inch fresh ginger; 1/4 tsp garam masala; 3 tbsp lime juice and zest of 1 lime, plus more lime wedges for serving; 2 tbsp thick Greek-style yogurt; 1 tsp corn starch; 1/2 tsp salt; 1-2 tbsp fresh cilantro, chopped, plus more for garnish; 1-2 tbsp unsalted butter, melted (optional, for basting); 1/2 cup shredded mozzarella cheese

Ingredients

1.5 lbs Chicken, breast or thigh, small cubed

1/4 Cup Heavy Cream

1 Serrano pepper, or 2 small green chili peppers

4 Garlic cloves

1 inch Ginger

1/4 tsp Garam Masala

3 tbsp Lime juice, zest of 1 lime, plus more lime wedges for serving

2 tbsp Yogurt, thick, Greek-style yogurt

1 tsp Corn Starch

1/2 tsp Salt

1-2 tbsp Cilantro, plus more for garnish

1-2 tbsp Unsalted Butter, melted, for basting (optional)

1/2 Cup Mozzarella Cheese, shredded

Instructions

Step 1: In a food processor, combine the chili, peeled ginger, garlic, cilantro, yogurt, lime juice, and lime zest. Pulse until you get a smooth puree. Transfer this mixture to a bowl.

Step 2: Add the heavy cream, salt, corn starch, and garam masala to the puree. Mix well, then add the cubed chicken. Toss to coat thoroughly and marinate for 15-20 minutes, or up to overnight in the refrigerator for deeper flavor.

Step 3: Remove the chicken from the refrigerator and mix in the shredded mozzarella cheese. Thread the chicken pieces onto skewers evenly.

Step 4: Preheat your grill and spray or brush the grates with oil to prevent sticking. Grill the chicken skewers for about 10 minutes on each side, turning halfway through. Optional: Baste with melted butter while grilling.

Step 5: Cook until the chicken is fully cooked through and the cheese is brown and bubbling. Remove from the grill and garnish with chopped cilantro.

Step 6: Serve hot with lime wedges and green chutney on the side. Enjoy your creamy, spicy Malai Chicken Tikka!

Tips & Variations

Use Greek yogurt for a thicker marinade and richer flavor. Regular yogurt can be used but strain it to remove excess whey.

For a milder heat, reduce the number of chilies or remove the seeds before blending.

Marinating longer (up to overnight) enhances flavor and tenderness.

If you don’t have a grill, you can cook the chicken under a broiler or in a hot oven on a baking tray with some oil.

Try adding a pinch of smoked paprika for a subtle smoky flavor without using a grill.

FAQs

Can I use chicken breast or thigh for this recipe?

Yes, both chicken breast and thigh work well. Thighs tend to be juicier and more flavorful, while breasts are leaner. Cut into small, uniform pieces for even cooking.

What can I serve with Malai Chicken Tikka?

This dish pairs beautifully with naan bread, basmati rice, or a fresh salad. Green chutney and lime wedges add a refreshing contrast to the creamy, spiced chicken.